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Potato salad is a cherished side dish that graces tables at barbecues, picnics, and family gatherings around the world. Its creamy texture and delightful flavor combination make it a favorite among many, transcending cultural boundaries. However, if you’re looking to elevate this classic recipe, the smashed potato salad offers a unique twist that will tempt even the most traditional palates. This innovative dish features tender, smashed baby potatoes combined with creamy Greek yogurt, vibrant fresh vegetables, and a hint of tanginess that makes it not only delicious but also a healthier alternative to its mayonnaise-laden counterparts.

Smashed Potato Salad

Elevate your summer gatherings with a delicious smashed potato salad that’s creamy and packed with flavor! This unique twist on a classic potato salad combines tender smashed baby potatoes with Greek yogurt, fresh vegetables, and a hint of tang for a healthier alternative. Perfect for barbecues and picnics, this recipe is easy to customize. Click through to explore the full recipe
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Ingredients
  

1.5 lbs baby potatoes (Yukon Gold or fingerling)

1/2 cup Greek yogurt

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

1/2 red onion, finely chopped

1 cup celery, diced

1/4 cup fresh chives, chopped

1 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/2 cup cherry tomatoes, halved for freshness

Instructions
 

Start by boiling the baby potatoes in a large pot of salted water until fork-tender, around 15-20 minutes. Drain and let cool for a few minutes.

    Once cooled, using the bottom of a glass or a potato masher, gently smash each potato until flattened but not fully broken apart.

      In a large mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt and pepper. Mix well to create a creamy dressing.

        Add the smashed potatoes to the bowl, followed by the chopped red onion, diced celery, and chives. If using cherry tomatoes, add them now.

          Gently fold the dressing into the smashed potatoes, ensuring everything is well coated without mashing the potatoes further. Adjust seasoning with salt and pepper if necessary.

            Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6

                - Presentation Tips: Serve the potato salad in a large bowl garnished with extra chives on top and a few scattered cherry tomato halves for color. A sprinkle of paprika can also add a nice touch!